Thai Red Curry Paste

1 tablespoon coriander seeds

2 teaspoons cumin seeds

2 teaspoons peppercorns

1 teaspoon salt

1 teaspoon paprika

5 cloves garlic, peeled

1 red onion, peeled and quartered

6 fresh small red chillies (I deseed about half, depends on taste)

1 thumb-size knob of galangal, peeled and roughly chopped

1 thumb-size knob of ginger, peeled and roughly chopped

½ thumb-size knob of turmeric, peeled and roughly chopped

2-3 stalks of lemongrass (pale part only) roughly sliced

½ bunch washed coriander roots and stalks, without leaves

4 kaffir lime leaves (2 doubles), stems removed

1 tablespoon shrimp paste or fish sauce (or soy sauce for vego version)

40g EVOO

 

Place seeds and peppercorns in TM bowl and dry roast for 3 mins/120*C/speed 1. Allow to cool slightly, then mill for 1 min/speed 10. Repeat if needed to achieve a finer powder. Add rest of ingredients and chop 10 sec/speed 9, scrape down sides. Repeat until a smooth paste is achieved.